Thursday, October 1, 2015

Recipe: Raw Mint Chocolate Layer Cakes

I love chocolate, but if I had to pick any particular flavour of chocolate as my favourite, it would have to be mint.

I don't know what it is about the mint chocolate flavour combination, but it never gets old in my eyes. Mint chocolate bars, mint chocolate icecream, mint chocolate cupcakes, mint chocolate raw bites - anything mint and chocolate related is good in my books!

So when I found myself with a heap of cashews and coconut left over from a recent food photography session for one of my clients, I decided I was going to make a raw mint chocolate cake. I got to processing and mixing and pressing and what I ended up with was the most delicious treats that are full of mint chocolate-y goodness.

The photographed ones you see here are mini cakes. Made in mini muffin tins, they're the perfect bite sized treats and are a super cute dessert to share with friends. You don't have to worry about slicing and making a mess and they look a little fancier than a full sized cake.

That said, we have also made these babies in a full sized cake as well as layered in glasses - so the possiblities are endless!

They're sweet and decadent tasting whilst totally healthy - made without any refined sugars and even paleo too!

Prepare your tins and set aside. We'd suggest using either an 8" silicone baking tin or a metal tin lined with baking paper or silicone mini muffin tins or mini muffin tins lined with paper liners for a mini version as this will be the easiest and cleanest way to get them out.

In your food processor, add all of your crust ingredients and process on med-high until combined, scraping the sides down every now and again to ensure everything is incorporated (if using a Cuisine Companion, use the kneading/crushing blade on speed 8-10)

Divide your base layer amongst your prepared tin/s and press down with a spoon or your fingertips to form a solid base.

Wash out your food processor ready for your next layer!

For your filling, process your cashews and coconut until they begin to resemble a course flour like texture. Add in all your other filling ingredients and process until combined, scraping the sides down inbetween to ensure everything is incorporated (if using a Cuisine Companion, use the kneading/crushing blade on speed 8-10).

Divide your filling mixture amongst your tin/s, spreading the mixture out with a spoon to ensure an even layer.

To make your chocolate topping, melt your coconut oil and maple syrup (either in the microwave or on the stove by placing a heatproof bowl over the top of a saucepan with a tiny bit of water in the bottom), stirring until completely melted. Remove your mixture from the heat and add in your cocoa and salt, mixing until combined.

Pour your chocolate layer over the top of your other layers, spreading with a spoon or moving around your tin/s to ensure the chocolate layer spreads evenly.

Place your layer cake/s in the fridge to set for 1-2 hours or until firm. You can also pop them in the freezer if you want to eat them sooner as they'll be ready in about half an hour that way.

These layer cakes need to be kept in the fridge or freezer and will keep for 1-2 weeks in the fridge in an airtight container or months if stored in the freezer in an airtight container or sealed ziplock bag.

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Southern In-Law?

I'm Kristy, twenty-five, a coeliac, major bookworm and married to my very own Southern Gentleman. We've gone from 10,000 miles apart to right beside one another - finally home in Australia together.

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